Ingredients
For the Bread:
▢1 whole navel orange, (10 ounces), washed and quartered
▢3 large eggs
▢1/2 cup maple syrup, or honey
▢1 teaspoon pure vanilla extract
▢1 teaspoon baking powder
▢1/2 teaspoon baking soda
▢1/4 teaspoon salt
▢2 1/2 cups almond flour
▢3/4 cup oat flour
▢1 1/2 cups cranberries, fresh or frozen(not thawed), divided
▢Cooking spray, I use Misto
For the Glaze:
▢1/4 cup powdered sugar
▢2 teaspoons cold water
Instructions
If your oven bakes hotter, preheat oven to 350 degrees F, and if your oven bakes cooler, preheat it to 375 degrees F. I bake at 375 F. Line 9 x 5 metal loaf pan with parchment paper, spray with cooking spray and set aside.
In a high speed blender, add in the following order – orange, eggs, maple syrup, vanilla, baking powder, baking soda, salt, almond flour and oat flour. Blend until just combined and orange is blended, about 30 seconds.
Add 1/2 cup cranberries and blend just briefly to chop. Add remaining 1 cup cranberries and stir with spatula to mix.
Transfer batter into previously prepared loaf pan. Bake at 375 F for 60-70 minutes or until toothpick inserted in the center comes out clean. If it starts to brown before middle is baked through, tent with a piece of parchment or foil. I had to do that.
Remove from the oven, let cool for 10 minutes, then transfer onto a cooling rack to cool off for another 30 minutes.
In a small bowl, whisk powdered sugar with water, and drizzle on top while bread is still warm.
Let bread cool for another hour or so. Cut into 10 slices using serrated knife and enjoy!
Dining and Cooking